Is there anything better than the smell of white wine, butter, and garlic in a hot pan?
Last night we cooked up some delicious Paprika Chicken & Spinach with White Wine Butter Thyme Sauce, created by Mary over at The Kitchen Paper.
Here’s how we did it:
- 2 large chicken breasts (we used 3 breasts for leftovers)
- 1 tsp paprika (I’m sure we used more — just shake liberally)
- salt & pepper
- 5 Tbsp butter
- ¼ cup fresh thyme leaves (we used a more, since we used more chicken)
- 3 large garlic cloves, minced (we used five small cloves)
- 1 cup dry white wine
- 2 handfuls spinach (we used more, and cheated using frozen spinach!)
- Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ tsp each.
- Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.
- Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.
- Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.
- Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done, and serve with a grain of your choice. (We served over rice, which soaked up the sauce really nicely.)
This dish reminded us of our time living in France: the flavors were subtle — you may want to add more salt and pepper in the end — but so delicious. How can you go wrong with that much wine, butter, and garlic? (Answer: You can’t.)